Barbecue Spare Ribs and Grilled Corn

Barbecue Spare Ribs and Grilled Corn


Spare ribs 

  • 2kg pork spare ribs 
  • 1 tsp garlic powder 
  • 1 tsp onion powder 
  • 75g maple syrup 
  • 1 tbsp chipotle sauce 
  • 1 tbsp Worcestershire sauce 

Corn cobs 

  • 4 corn cobs 
  • 100g unsalted butter 
  • 1 tbsp Chipotle pepper in adobo sauce 
  • 5g fresh coriander 
  • 50g cheese (optional)

Barbecue sauce 

  • 1 apple 
  • 300ml apple juice 
  • 1 tbsp fennel seeds 
  • 150ml tomato sauce 
  • 150ml apple cider vinegar 
  • 100g brown sugar 
  • 2 tbsp chipotle sauce 
  • 2 tbsp Worcestershire sauce 
  • 1 tsp garlic 
  • 150g syrup


Step 1: Mix the maple syrup with the garlic powder, onion powder, chipotle and Worcestershire sauce to make the marinade. Spread this over the spare ribs and let them marinate in the refrigerator for at least 2 hours and up to 24 hours.

Step 2: Preheat the Outdooroven until it reaches 140 degrees Celsius. In the meantime, bring the spare ribs out of the fridge and rest until they reach room temperature.

Step 3: Place the spare ribs in the Outdooroven and cook them for about 2.5hours.

Step 4: While the meat is in the oven, you can prepare the barbecue sauce: grate the apple coarsely and add it to a pan along with the apple juice, fennel seeds, tomato sauce, vinegar, sugar, chipotle, Worcestershire sauce, garlic and maple syrup. Bring this mixture to a boil and then reduce over low heat until it forms a thick sauce. This process takes about an hour and a half, then let it cool down to room temperature.   

Step 5: Bring water to a boil and cook the corn cobs for 5 minutes. Drain them and then place them onto the grill of the Outdooroven for 6 minutes, turning occasionally. When ready, spread the mixture of butter, chipotle sauce and the chopped cilantro over the corn cobs. Sprinkle some grated cheese on top to serve.

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